Articles for the Month of November 2020

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside.  

2. Peel and cut carrots and white radish into 2cm chunks. Thinly slice onions. Slice shallot and coriander for garnish and set aside.

3. Cut beef into large 3cm chunks

4. In a large bowl, combine the beef with 2 tsp of garlic, 1 tsp ginger, 1 tsp eschalot, 2 tbsp fish sauce, 1 teapoon salt and white or raw sugar until each piece is evenly coated. Marinate for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, eschalot, ginger. Fry until fragrant then add tomato paste, beef spices to pot.

6. Add marinated beef to the pot and then stir fry. Add water, coconut juice, remaining fish sauce and rock sugar. Bring to boil, reduce the heat to medium low, cover pot with a lid and simmer for 1 hour. Season with salt and beef or chicken seasoning powder.

7. Add carrots, white radish and simmer for another 30-40 minutes until beef is tender. 

8. Mix lime, salt and pepper together for the dipping sauce.

9. Place beef stew into a bowl and sprinkle the top with shallots, coriander, sliced onion and some pepper.

10. Serve with bread.

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with bread.